Fill a large mixing bowl halfway up with hot water from a kettle. Add the spinach, then use a wooden spoon to submerge the spinach in the hot water and leave it to blanch for 2 minutes. Next drain the spinach over a sink using a colander or a sieve, then immediately rinse the spinach with cold water until it’s cool to the touch (this will stop the cooking process which will help preserve the rich green colour of the spinach).
Transfer the blanched spinach to a blender. Remove and discard any large stalks from the coriander, then add the coriander to the blender along with the silken tofu and mango chutney. Blend until smooth, then leave to one side.
Add 2 tablespoons of coconut oil to a large pan or shallow casserole dish on a medium heat. As soon as the oil is hot, add the cumin seeds and fry for a minute. It’s really important not to burn the cumin seeds because the sauce will taste bitter.
Finely chop half of the red chilli (save the rest for topping with later), then add it to the pan along with the garlic, ginger, turmeric, garam masala and ground cinnamon. Stir, then cook for 2-3 minutes.
Lower the heat, then add the chickpeas and green sauce from the blender. Add a few tablespoons of water to the blender and give it a good shake to collect more sauce, then pour the water into the pan followed by the lemon juice and a generous pinch of salt. Give it a good stir, then heat the sauce through for 3-4 minutes to let the flavours mingle.
When you’re ready to serve, slice the remaining half of chilli into rings. Then we love to serve with bread or cooked rice and top with yoghurt, the sliced chilli and nigella seeds, along with some more mango chutney on the side.